POLOKWANE – Review consulted Lethabo Bera, a 29-year-old chef and braai master from Madiba Park, on the best kind of foods to indulge in. Be careful not to overdo it, otherwise you will be rolling out of bed come September.
Lethabo specialises in spit braai services in Polokwane and surrounding areas. He says traditional, mild chilly mogodu (tripe) and sweet buttery samp and beans is a sure winner when the temperature drops.
He shared his very own recipe with Review.
Ingredients:
- samp and beans
- salt
- cooking oil
- cleaned mogodu
- onions
- vinegar
- a camping cup
- crushed chillies
Method:
- Soak samp and beans in separate bowls overnight.
- The next day, drain both bowls and rinse the soaked samp and beans. Add fresh water to a big pot, add the samp and boil for 30 minutes. Take the pot off the heat and rinse the samp in clean water till it is free of any starch remnants. You will know it is clean once your rinse water runs clear.
- In a separate pot, add the soaked beans and water and bring to the boil. Add the samp with a bit of salt and some oil and partially cover the pot with its lid. Allow the samp and beans to cook until soft.
- Wash the mogodu (tripe) with water and vinegar and remove excess fat.
- Add the mogodu to a pot with a whole onion and allow to boil until soft.
- Only add salt and crushed chillies when the mogodu is almost done because salt delays the cooking process.
- To keep flies away and the smell at bay, keep the pot covered. Add vinegar to the camping cup and place it on the camping cup. It is advisable to wipe down the pot and entire work surface of your kitchen with vinegar, just to be safe.
- When the mogodu and the samp are done, serve immediately as the dish is best enjoyed while hot.
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